Sunday Brunch is one of our favorite meals! But once the weekend comes, we need a go-to and easy crowd favorite so we love this Sunday brunch recipe that can be assembled in advance, refrigerated, and popped into the oven the morning of... And if you spill some maple syrup on your quartz countertops, don't worry because Silestone Pietra by @cosentinousa is easy to be cleaned up with soap and water! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Grand Marnier French Toast Casserole⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 stick (1/2 cup) unsalted butter⠀⠀⠀⠀⠀⠀⠀⠀⠀
3/4 cup packed light brown sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tablespoons light corn syrup⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 large (1-lb) challah bread⠀⠀⠀⠀⠀⠀⠀⠀⠀
5 large eggs⠀⠀⠀⠀⠀⠀⠀⠀⠀
1-1/2 cups half-and-half⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 teaspoon vanilla extract⠀⠀⠀⠀⠀⠀⠀⠀⠀
6 tablespoons Grand Marnier⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 teaspoon orange zest⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/4 teaspoon salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
1. In a small saucepan, melt butter with brown sugar and corn syrup over medium heat, stirring until smooth. Pour into a 9 x 13-inch baking dish.⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. Cut bread into 1½-in cubes. Arrange bread slices on top of caramel, making sure entire base is well covered.⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. In a medium bowl, whisk together eggs, half-and-half, vanilla, Grand Marnier, orange zest and salt until well combined. Pour evenly over bread. Cover with plastic wrap and chill at least 6 hours or overnight.⠀⠀⠀⠀⠀⠀⠀⠀⠀
4. Preheat oven to 350°F degrees.⠀⠀⠀⠀⠀⠀⠀⠀⠀
5. Bake, uncovered, in the middle of the oven until puffed and golden, 40-45 minutes. Let cool a few minutes (it will deflate), then serve immediately. The caramel hardens up as it cools in the pan, so it's important to serve hot. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Fall is coming... And since this morning was a bit chilly we’re getting TOASTy with classic French toast paired with an apple raisin compote on our beautiful Pietra countertops!⠀⠀⠀⠀⠀⠀⠀⠀⠀
@daveskillerbread - 100% Whole Wheat.⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/4 cup brown sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 teaspoon cinnamon⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/4 cup raisins⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 cups apple, peeled and cut into 1/2-inch pieces⠀⠀⠀⠀⠀⠀⠀⠀⠀
Pinch of salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tablespoons butter⠀⠀⠀⠀⠀⠀⠀⠀⠀
1-pound loaf of soft-crusted bread (such Dave’s Killer Bread 100% Whole Wheat) cut into 1-inch thick slices⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 large eggs⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 cup milk⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 tablespoons maple syrup⠀⠀⠀⠀⠀⠀⠀⠀⠀
Pinch of salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tablespoons butter⠀⠀⠀⠀⠀⠀⠀⠀⠀
Saute apples, rasins, butter and cinnamon until the apples are soft, about 15 minutes, stirring occasionally. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Melt a little of the butter in a large skillet over medium-low heat. Whisk the eggs, milk, and salt in a large bowl. Soak each slice of bread in the egg mixture for about 30 seconds on each side. Place in hot skillet and cook each side for 3-4 minutes until golden brown. Add more butter for each new piece of toast added to the pan. Slice French toast into triangles and serve topped with warm apple & raisin compote. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Tart Tuesday in preparation for 4th of July! Today’s Fruit Tart is paired with @dektonbycosentino Tundra! Just a reminder, we will be closed tomorrow!
Ingredients · 1/2 cup confectioner's sugar
· 1 1/2 cups all purpose flour
· 1 1/2 sticks softened and sliced unsalted butter
· 1 (8 oz) package softened cream cheese
· 1/2 cup plus 1/4 cup granulated sugar
· 1 teaspoon vanilla extract
· fresh for topping: strawberries, kiwi slices, blueberries, grapes fruit
· 1 (6 oz) can thawed frozen limeade concentrate
· 1 tablespoon cornstarch
· 1 tablespoon fresh lime juice
Preheat the oven to 350 °F.
For the crust: In a food processor, combine the confectioner’s sugar, flour and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
For the filling and topping: Beat the cream cheese, sugar and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.
For the glaze: Combine the limeade, cornstarch, lime juice and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.
Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.
It’s time for Whiskey 🥃 Wednesday again! Time flies when you are having fun dealing with countertops! Today’s pairing is Cosmic Black Granite from our friends over at @otmrocks With Blood Orange Whiskey Sour and Peach Whiskey Iced Tea! The sun was shinning today which made us a little more thirsty! Both can be made mocktails by changing the Whiskey for ginger beer!
Blood Orange Whiskey 🥃 Sour
1.5 Oz. Whisky ( We recommend 4 Spirits )
1 Oz. Blood Orange Juice
½ Oz. Lemon Juice
½ Oz Simple Syrup
1 Dash Angostura Bitters
Combine all ingredients in a cocktail shaker.
Fill with ice and shake well.
Pour into a cocktail glass with ice and garnish with fresh blood orange.
Peach Whiskey 🥃 Iced Tea
1 Quart Water
6 Black Tea Bags (Lipton preferred)
2 Tbs. Sugar
2 Cups of Kerns Peach Nectar
Whiskey ( We recommend 4 Spirits )
Bring water to a boil in a small saucepan; remove from the heat, add tea bags, and let steep 5 minutes.
Remove tea bags and stir in sugar until dissolved.
Transfer to a pitcher, add peach nectar, and stir to combine.
Chill in the refrigerator for at least 1 hour.
Fill tall glasses with ice and then pour peach tea over, leaving some room at the top for the whiskey.
Stir in 1 shot of whiskey to each glass and garnish with a peach slice. #kitchen#countertops#kitchendesign#foodie#whiskeywednesday#whiskey#granite#granitecountertops#naturalstone#drinkspairedwithcountertops#timeflieswhenyourehavingfun#remodel#kitchenremodel#galaxystoneworks#galaxystoneworksrocks#cocktails#countertopsandcocktails#countertopsfordays